Dobos torte hungary

Looking for one of the most exquisite treat that eggs and flour can make? Divine tasting buttery chocolate layers with caramelized sugar top.

As I lately have some time, I had been searching on the web last week. In need of fresh, interesting tips, inspirational recipes that We have never tried before, to impress my family with. Searching for quite some time yet could not discover any interesting things. Just before I thought to give up on it, I stumbled on this fabulous and simple dessert by chance. It seemed so mouth-watering on its image, it required urgent actions.

It was easy to imagine just how it is created, its taste and just how much my hubby will enjoy it. Actually, it is rather easy to please him when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the site: Suncakemom and used the step-by-step instuctions that had been coupled with superb images of the operation. It really makes life much simpler. I could imagine that it is a slight inconvenience to shoot photos in the midst of cooking in the kitchen because you typically have sticky hands so that i seriously appreciate the hard work she put in to build this blogpost and recipe conveniently followed.

Having said that I’m encouraged presenting my very own recipes similarly. Many thanks the concept.

I was tweaking the main recipe to make it for the taste of my family. I have to say that it was an incredible success. They loved the taste, the consistency and enjoyed getting a delicacy such as this in the middle of a hectic week. They basically demanded lots more, more and more. Thus the next time I am not going to commit the same miscalculation. I’m gonna double the volume .

The Dobos torte is provided by SunCakeMom

Pastry

Separate eggs and put them into two medium size mixing bowls then Put half of the sugar with the egg whites and the other half with the yolks.

Beat the egg whites until stiff peaks are formed.

Separately mix yolks with sugar and beat it until we get a light yellow color.

Sift the flour and optional baking powder on top of the egg yolk and mix it in.

Slowly mix in the egg whites adding just a couple of spoonful at a time.

Cut 8.6″ / 22cm diamter circles out of baking paper to fit at the bottom of the tray then divide the batter into 6 and create as even Ø7.5″ / Ø19cm layers as possible. Put layers into the preheat 356°F / 180°C oven and bake them for 10-15 minutes.

Take them out as soon as we see the edges are light brown. Don’t overbake them as too hard pastry would break. Save the best layer and put it aside for the top caramel layer. We may put a plate on top of it to stop it from deforming.

Filling

Melt chocolate.

Dice butter and beat it for at least 10 minutes until we’ll get creamy and light consistency of it. Fluffier is better.

In the meantime put eggs and sugar into a double boiler

Beat the eggs in medium heat until it is warm and soft peaks form.

Take it off the heat and keep beating until it cools down.

Mix melted chocolate with the fluffy butter

Fold in the beaten eggs carefully then put the cream in the fridge until it’s ready to be use.

Topping

This is the trickiest part of the whole cake. We need to prepare all the things needed beforehand in reaching distance as we have to work as fast as possible. Prepare and check everything we will need: A sharp knife, butter and the top layer of the cake.

Pour sugar and water into a saucepan and without stirring, cook until sugar dissolves then comes to a boil and the color starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.

As soon as golden brown, act fast,

Pour caramel over the best looking cake layer.

Mark the caramel as fast as possible with a buttered knife or even better a spreading tool. Keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As we don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…

We have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn the skin badly. When the caramel is hot we can mark it first by pressing the knife onto it gently. Later when it’s hardened we can cut it properly. It is a delicate job as the glaze could break easily.

Assembly

Place the first layer on the cake serving plate as this will make it easier to move it later. Divide cream into 6 evenly then spread filling on the first four layers and stack them.

Put the fifth layer on top. Now we only have 2 portions of the chocolate cream then spread half of it on top of the layer then cut the cake into a proper circle shape if necessary.

Cover the outside of the cake with the other half.

Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.

Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on. Cut the glaze properly and place it on top of the cake. Put a walnut in the middle as a final step. Keep it in a cool place but take it to room temperature half an hour before serving.